Corn Potato Chowder
Servings: 6 -8 servings
Ingredients
- 4 slices bacon diced
- ½ c diced red onion
- 2 stalks celery
- 3 russet potatoes
- ½ teaspoon salt
- ¾ teaspoon black pepper
- ½ teaspoon thyme
- 2 c milk
- 2 ½ c frozen whole kernel corn
- 2 c chicken broth divided
- 1 Tb corn starch
Instructions
- To begin, saute the diced bacon in your Dutch oven. When it is nice and crispy, use a slotted spoon to scoop it out onto a plate lined with paper towels. Set it aside for now.
- While the bacon cooks, dice your onion and celery. Peel your potatoes and cut them into about 3/4 inch cubes.
- When the bacon is done, add the onion & celery to the drippings. Cook them over medium heat until they are just tender, about 2 minutes
- Add in the potatoes, salt, pepper, thyme, milk, corn, and 1 1/2 cup of the chicken broth. Stir it all together and bring it to a boil over medium high heat.
- Reduce the heat to medium low, cover, and let it gently cook until the potatoes are cooked through, about 20 minutes. Give it an occasional stir.
- In a small dish, whisk the corn starch & remaining chicken broth together until smooth. Turn the heat up to high and bring the soup back to a boil. Add in the corn starch mixture. Let it cook for about 2 minutes, stirring often.
- Serve topped with the cooked bacon. Enjoy!
See This Recipe:
https://cosmopolitancornbread.com/corn-potato-chowder/Nutrition
Calories: 155kcal | Carbohydrates: 26g | Protein: 6g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 12mg | Sodium: 523mg | Potassium: 608mg | Fiber: 2g | Sugar: 5g | Vitamin A: 150IU | Vitamin C: 7mg | Calcium: 123mg | Iron: 1mg
